Soak the sago in water for 30 minutes. Melt the butter in a saucepan and gently brown the vermicelli in the butter, stirring to prevent sticking. Add all remaining ingredients, except the rose water. Simmer, stirring occasionally until thick and creamy. Add rose water to taste. Serve hot or cold. Grated unsalted nuts or desiccated coconut can be added as a variation to this recipe. RECIPE SOURCE:

Place the first eight ingredients in a heavy-bottomed saucepan and cook slowly for approximately 6 minutes until spring onions are wilted. Add all the mince ingredients up to and including the almonds and cook on a moderate heat for 10 - 15 minutes. Allow to cool. Use one layer of springroll pastry, cut in half and place one on top of the other. Place 40 ml of mince mixture into the centre of each spring roll, fold in the ends and roll up. Preheat oil and fry springrolls until golden brown on all sides. Drain well on absorbent paper. Serve hot with mint chutney to which a little chopped chilli may be added if desired. _______________________________________________________________________________________________Cape-Style SeafoodServes 6 - 8

Halve the crayfish lengthways and break off the legs. Remove the meat from the body, tail and legs, and reserve. Saute the crayfish shells in the oil and butter mixture, together with the onion, celery, garlic and carrot. When glossy and tender, add the cardamom seeds, curry powder, cinnamon, bay leaves, herbs, parsley, chillies and flour. Stir until well blended and aromatic. Add the wine, tomato pesto, tomato and sugar. Cover and simmer for 30 minutes, then strain through a colander. Boil the sauce rapidly, uncovered to reduce until strong and aromatic. Season to taste. Place the crayfish meat and remaining seafood in the sauce. Cover and simmer for no more than 10 minutes until the seafood is just cooked. Top with gremolada and serve. GREMOLADA MIXTURE: